Add the chicken to the bowl of a food processor. Pulse to shred.

Add the ricotta cheese, basil leaves, and Parmesan cheese and pulse to combine.

Season with salt and pepper.

Lay four wonton wrappers onto your work surface.

Add a spoonful of the chicken filling into the center of each square.

Place a small basil leaf on top of the filling.

Wet the borders of the squares with water.

Lay another wonton wrapper on top and gently press with your fingers to seal in the filling.

Use the tines of a fork to crimp the edges together.

Repeat with the remaining wonton wrappers and filling.

Cover the ravioli with a clean towel or plastic wrap while you make the sauce.

Warm the butter over low heat until it begins to froth and turn golden, about 5 minutes.

Toss in the sage leaves and continue cooking for two minutes more.

Heat marinara sauce over low heat.

Stir in the cream.

Lower the ravioli into a pot of boiling salted water, one at a time. Do this in batches to avoid overcrowding the pot. The ravioli will cook in just a few minutes.

Use a slotted spoon to transfer to the brown butter or red sauce.

Garnish with grated Parmesan cheese and pine nuts.